This past week was absolutely hectic, and I didn’t do a great job of making dinners. One night we had bar food nearby, and the other nights we stuck to basics like smoothies and pasta with sauce from Trader Joe’s – nothing I think is worth posting. However, last weekend was Mother’s Day, and I made this incredible quiche. I had no idea I was good at making quiche until my parents and sister proclaimed that mine was better than the store-bought one from Whole Foods (!). My inspiration for the quiche was fresh asparagus from the farmer’s market; those, green onions and leeks are about the only amazingly fresh items you can get right now (I’m jealous of you strawberry eaters out West!).
So this weekend, with my second store-bought pie crust hanging out by itself in the fridge, I decided that quiche would be the best way to beat the Monday dinner blues. After a long Monday and a workout, the last thing I want to do is cook, and this is the perfect solution…as long as my fiance doesn’t eat it all on Sunday! 🙂 I had also gone to the farmer’s market on Saturday and came home with a new batch of fresh asparagus, so I modified the recipe slightly and added a few ingredients that were in the fridge that I wanted to finish up. That’s the beauty of a quiche – you can put almost any leftover veggies and cheese in it and it tastes like heaven!
Asparagus, Spinach and Sundried Tomato Quiche
– one bunch asparagus, cut into smaller pieces (either in half or in thirds)
– 3-4 cups fresh spinach
– 1 Tbs olive oil
– 4 green onions, chopped finely
– 1 garlic clove, minced
– 5 sundried tomatoes, chopped
– 5 eggs
– 1 cup milk (I use skim milk and it turned out just as creamy)
– 1 Tbs Lake Shore Drive Seasoning (if you don’t have this, add another teaspoon of salt. You can also add other fresh herbs if you’d like! You can find Lake Shore Drive Seasoning at The Spice House http://www.thespicehouse.com)
– 1 tsp salt
– 2 tsp pepper
– a few shakes of red pepper flakes
– 1 pre-made refrigerated pie crust (if you have your own pie crust, more power to you!)
– 1/2 cup shredded cheese (I used a Mexican shredded cheese blend and parmesan, but be creative! You can use brie, gouda, fontina, anything you’d like!)
1. Preheat oven to 400 degrees.
2. Zap the asparagus in the microwave for one minute with a tablespoon of water to steam (if they’re skinny. Add 30 seconds to another minute if they’re thicker).
3. In a medium saucepan, heat olive oil, then add spinach. Add salt, pepper and red pepper flakes. The trick is NOT to burn the garlic, so after the spinach has wilted after a few minutes, then add the garlic and green onions. Cook for a few more minutes until wilted, then turn off the heat and add sundried tomatoes and asparagus. Set aside.
4. Spray a pie pan with cooking spray and lay pie crust into it, pressing into corners to ensure there won’t be any bubbles.
5. In a medium bowl, beat the eggs and milk together. Add Lake Shore Drive seasoning (otherwise add extra salt) and pour into pie crust. Add the ingredients from the saucepan around the entire quiche. Top the quiche with cheese, then pinch down the crust to create an edge around the quiche.
6. Bake the quiche for 25 minutes, then crank up the oven to 425 or 450 for another 5-8 minutes or until golden brown.